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Thursday, 7 September 2017

These savory cupcakes
are easy-to-prepare little quick that are perfect for breakfast or a snack. The
zucchini helps to keep it moist and ensures that the eggs used are less than
usually used with coconut flour. Coconut flour acts like a sponge and needs
a lot of moisture.

August month Shhhh Cooking Secretly Challenge, selected the topic
as “Baking”I have paired with Priya Iyer, a lovely blogger atwho gave me two secret ingredients Cheese and
Oregano.I have used her ingredients for my cupcake. Thanks dear for
giving me the wonderful ingredients.

It’s has a slight pizza taste to it
which is probably due to the mixture of the herbs and the cheese. Just
like carrot cake it just works with these delicious, soft and fluffy Zucchini Cupcakes.
A great low carb and gluten free savory muffin that is baked with coconut
flour.These cupcakes are made with coconut flour, they are very high in fibre
so you have to be careful with the amount you eat. Now let’s go to the
recipe

Prep time

Blending time

Serves

10
mins

10mins

3 persons

Recipe
type: Breakfast

Cuisine: Continental

Ingredients

Zucchini Grated – 2 cups

Self-raising flour – 3 cups

Desiccated coconut -1/3 cup

Vegetable oil -1 cup

Eggs -3 no’s

Sugar ½ cup

Parmesan Cheese grated -1/2 cup

Salt – 1 tsp

Baking powder – ½ tsp

Oregano -1 tbsp.

Pizza mix -1 tbsp.

Cheddar cheese -1/4 cup (For
topping)

Method1. Preheat the
oven to 350 degrees.Prepare the
muffin tin with cupcake liners or baking spray. In a mixer, combine the oil and
sugar until well mixed.

2. Add the three
eggs and beat on medium-high until light and fluffy, about 2 minutes. Meanwhile,
combine all of the dry ingredients in a separate bowl.

3. Add the coconut
flour, salt and baking powder and mix well with the other ingredients and
combine to a thick batter. Add the
shredded zucchini, thyme and oregano to the batter and stir until the batter is
uniform.Spoon the
batter into the muffin tins and fill them to about ¾ full.

4. Sprinkle the
grated Cheddar cheese on top.Bake the
cupcakes for 15 minutes or until just golden brown on top and a toothpick stuck
in the middle comes out clean.

5. Let
the cupcakes cool before transferring them to a cooling rack. Cool slightly for
about 10 mins before serving. Cut into half to see the inside of the muffin.
Enjoy!

NotesAlmond flour
makes a great sweet muffin so I thought it would be just as easy to make a savory
muffin.